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No Peek Chicken Rice Casserole

No Peek Chicken Rice Casserole

No Peek Chicken Rice Casserole is a comforting and flavorful dish made with tender chicken, creamy rice, and savory seasonings, baked to perfection without needing to check on it during the cooking process.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 & 1/2 cups uncooked long grain white rice
  • 1 can low-sodium cream of chicken soup (10.5 oz)
  • 1 can low-sodium cream of celery soup (10.5 oz)
  • 1 & 1/2 cups low-sodium chicken broth
  • 2 pounds chicken tenders (approximately 12 strips)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh cracked black pepper
  • 1 ounce packet dry onion soup mix

Instructions

  1. Preheat the Oven: First, preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and coat it generously with nonstick spray to ensure easy cleanup later on.
  2. Prepare the Rice and Soup Mixture: In a large bowl, combine uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir everything together until it’s well combined. This mixture is the base of your casserole, giving the rice a creamy, flavorful texture. Once mixed, pour it into your prepared baking dish, making sure it’s evenly spread.
  3. Nestle the Chicken and Season: Now it’s time for the star of the show — the chicken! Place the chicken tenders on top of the rice mixture. Then, sprinkle them with garlic powder, onion powder, dried oregano, paprika, and cracked black pepper. To elevate the flavor even further, sprinkle the dry onion soup mix evenly over the top of the chicken. These simple seasonings pack a punch and will ensure every bite is bursting with flavor.
  4. Cover and Bake: Here’s where the “no peek” part comes in! Tightly cover the entire baking dish with aluminum foil. Pop it in the oven and let it bake for 1 hour. During this time, resist the urge to peek. Let the casserole cook undisturbed until the chicken is fully cooked (internal temperature should reach 165°F (75°C)) and the rice has absorbed all those delicious flavors.
  5. Fluff and Serve: After an hour, take the casserole out of the oven. Remove the foil and fluff the rice with a fork. Serve the tender chicken over the rice, and enjoy every creamy, savory bite. Doesn’t get easier than that!

Notes

  • Use long grain rice: Avoid using quick-cooking or instant rice as they won’t hold up as well in the oven.
  • Don’t overdo the sodium: While the canned soups and onion soup mix add great flavor, they can be high in sodium. Be sure to use low-sodium versions to keep things balanced.
  • Get creative with seasonings: Feel free to add your own twist to the spices. A little smoked paprika or dried thyme could add even more depth.
  • Add vegetables: If you want to sneak in some extra nutrition, toss in a handful of chopped carrots, celery, or peas before baking.
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion (about 1/6 of casserole)
  • Calories: 450kcal
  • Sugar: 2g
  • Sodium: 780mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: Chicken and Rice Casserole, Easy Chicken Casserole, No Peek Chicken Recipe, Creamy Chicken Rice Casserole